Antioxidant Activity in vitro of Polysaccharides with Different Molecular Weights from Truffles

doi:10.7506/spkx1002-6630-201313028

Abstract

Abstract:

Objective: To study the antioxidant activity in vitro of polysaccharides with different molecular weights
from truffles. Methods: Three polysaccharide fractions were obtained from crude polysaccharides (TIP) from truffles by
ultrafiltration centrifugation, TIP-Ⅲ (greater than 100 ku),TIP-Ⅱ(between 100 ku and 50 ku) and TIP-Ⅰ(less than 50 ku).
The antioxidant activity of the polysaccharide fractions was evaluated by reducing power, DPPH, hydroxyl, superoxide anion
radical scavenging, and Fe2+-chelating assays. Results: TIP and these polysaccharide fractions were ranked in decreasing
order: TIP-Ⅲ, TIP-Ⅱ, TIP-Ⅰand TIP by reducing power, and TIP-Ⅰ, TIP-Ⅱ, TIP-Ⅲ and TIP by Fe2+-chelating ability
with IC50 values of 2.70, 3.06, 3.91 mg/mL and 19.55 mg/mL, respectively. TIP-Ⅲ had the strongest scavenging activity
against DPPH, hydroxyl and superoxide anion radicals with IC50 values of 2.83, 1.67 mg/mL and 4.71 mg/mL, respectively.
Conclusion: All the polysaccharides with different molecular weights from truffles have antioxidant potential, which might
be closely associated with their relative molecular weight.

Key words: truffle polysaccharides, molecular weight, free radical, antioxidant activity

CLC Number:

O636.1

YUE Jin-mei，PU Biao*，CHEN An-jun，LIU Xing-yan. Antioxidant Activity in vitro of Polysaccharides with Different Molecular Weights from Truffles[J]. FOOD SCIENCE, 2013, 34(13): 127-131.

References

参考文献

[1] 魏景超.真菌鉴定手册[M]/上海:上海科技出版社,1978:274-277.

[2] 刘洪玉,陈惠群,李子平,等.块菌的营养价值及其开发利用[J].资源开发与市场, 1997,13(2):60-61.

[3] 陶恺,刘波.中国块菌的生态和营养价值[J].山西大学学报(自然科学版), 1990,13(3):319-321.

[4] 汤亚杰,孔国平,朱伶俐,等.块菌活性成分及其人工栽培研究进展[J].中草药, 2007(4):629-632.

[5] 王晓娥,姚方杰,李玉.食用块菌的研究进展[J].中国食用菌, 2005,24(5):6-9.

[6] 陈毅坚,钟文武,余正云.食用块菌形态特征和抗氧化性能研究[J].食品工业科技, 2010(2):139-141.

[7] Benzie I F F, Strain J J. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of Antioxidant Power: The FRAP Assay[J]. Analytical Biochemistry, 1996,239(1):70-76.

[8] Lin C L, Wang C C, Chang S C, et al. Antioxidative activity of polysaccharide fractions isolated from Lycium barbarum Linnaeus.[J]. International journal of biological macromolecules, 2009,45(2):146-151.

[9] Zhang A, Xiao N, He P, et al. Chemical analysis and antioxidant activity in vitro of polysaccharides extracted from Boletus edulis[J]. International Journal of Biological Macromolecules, 2011,49(5):1092-1095.

[10] van Acker S A, van Balen G P, van den Berg D J, et al. Influence of iron chelation on the antioxidant activity of flavonoids.[J]. Biochemical pharmacology, 1998,56(8):935-943.

[11] Ye C, Hu W, Dai D. Extraction of polysaccharides and the antioxidant activity from the seeds of Plantago asiatica L.[J]. International Journal of Biological Macromolecules, 2011,49(4):466-470.

[12] Yi J,Kim M, Seo S,et al.Acanthopanax senticosus root inhibits mast cell-dependent anaphylaxis[J].Clinica Chimica Acta, 2001,312(1-2):163-168.

[13] 孟繁磊,陈瑞战,张敏,等.刺五加多糖的提取工艺及抗氧化活性研究[J].食品科学, 2010,31(10):168-174.

[14] Guo S, Mao W, Han Y, et al. Structural characteristics and antioxidant activities of the extracellular polysaccharides produced by marine bacterium Edwardsiella tarda.[J]. Bioresource technology, 2010,101(12):4729-4732.

[15] Yuan H, Zhang W, Li X, et al. Preparation and in vitro antioxidant activity of ?-carrageenan oligosaccharides and their oversulfated, acetylated, and phosphorylated derivatives[J]. Carbohydrate Research, 2005,340(4):685-692.

[16] 张汇,鄢嫣,聂少平,等.黑灵芝不同部位多糖成分分析及抗氧化活性[J].食品科学, 2011(1):56-61.

[17] LeeY,Yen M, Mau J. Antioxidant properties of various extracts from Hypsizigus marmoreus[J]. Food Chemistry, 2007,104(1):1-9.

[18] Wang Z, Luo D, Ena C. Optimization of polysaccharides extraction from Gynostemma pentaphyllum Makino using Uniform Design[J]. Carbohydrate Polymers, 2007,69(2):311-317.

[19] 曹晋忠,魏磊,苏红,等.印度块菌粗多糖的提取及抗氧化活性研究[J].山西大学学报(自然科学版), 2011,34(1):137-142.

[20] 郭坦,侯成林,魏磊,等.印度块菌提取物抗氧化活性的研究[J].菌物学报, 2010,29(4).

[21] 罗强,颜亮,吴俐莎,等.印度块菌水溶性多糖的单糖组成与抗氧化活性研究[J].食品科学, 2010(23):52-56.